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Pasta Primavera Recipe

Pasta Primavera Recipe photo by Taste of Home

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"This colorful pasta and vegetable toss is a great quick meal," assures Charlotte McDaniel of Anniston, Alabama. It has such a special taste it's hard to believe it costs just 50¢ a serving.

This recipe is:

Quick

Diabetic Friendly

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Pasta Primavera Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 large carrot, julienned
1/2 cup milk
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/8 teaspoon pepper
3 cups cooked spaghetti

Directions

In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through. Yield: 4 servings.

Nutritional Facts One serving (prepared with low-fat cream of chicken soup, skim milk and nonfat Parmesan cheese topping) equals 238 calories, 425 mg sodium, 8 mg cholesterol, 43 g carbohydrate, 11 g protein, 2 g fat, 3 g fiber. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.

Originally published as Pasta Primavera in Quick Cooking January/February 2000, p22

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Pasta Primavera

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Reviewed on Feb. 24, 2012 by CaityW

This was delicious! I used garlic powder instead of a clove as well. It was even tasty the next day. Even my husband, who is not a big veggie fan, enjoyed it.

Reviewed on Mar. 10, 2011 by smagal

This was so tasty and economical. I put in peas instead of broccoli and garlic powder instead of a clove. Great recipe.